2. Peel or leave the potato skins on, cut them into long chip shapes - the thickness you do is entirely up to you. Rinse under the cold tap and pat dry with a tea towel.
3. In a large bowl mix Herb Salt or Celery Salt with Virgin Coconut Oil, toss chips making sure each chip is coated, drain remaining oil.
4. Spread the chips on a large baking tray. Lie them flat in a single layer - use two trays rather than overcrowd one. Roast for 45-50 mins, turning now and then. When cooked they should be crisp and golden.
5. Serve immediately and make sure you make enough.